Blackberry Bread Pudding With A Maple Whiskey Sauce Recipe

Name: Blackberry Bread Pudding With A Maple Whiskey Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BREAD PUDDING:; 4 cups 1/2 Inch Cubes Of De-crusted Sourdough Bread; 1-1/2 cup Fresh Blackberries; 3 whole Eggs; 2-1/4 cups Milk; 2 Tablespoons Packed Brown Sugar; 7 Tablespoons Granulated Sugar; 1/2 teaspoons Table Salt; 1 teaspoon Cinnamon; 2 teaspoons Vanilla Extract, Divided Use; FOR THE SAUCE:; 1/3 cups Heavy Whipping Cream; 1/3 cups Milk; 1/3 cups Packed Brown Sugar; 1/4 cups Granulated Sugar; 6 Tablespoons Unsalted Butter; 1/4 cups Pure Maple Syrup; 2 Tablespoons Whiskey Of Your Choice

Servings: persons

FOR THE BREAD PUDDING:
4 cups 1/2 Inch Cubes Of De-crusted Sourdough Bread
1-1/2 cup Fresh Blackberries
3 whole Eggs
2-1/4 cups Milk
2 Tablespoons Packed Brown Sugar
7 Tablespoons Granulated Sugar
1/2 teaspoons Table Salt
1 teaspoon Cinnamon
2 teaspoons Vanilla Extract, Divided Use
FOR THE SAUCE:
1/3 cups Heavy Whipping Cream
1/3 cups Milk
1/3 cups Packed Brown Sugar
1/4 cups Granulated Sugar
6 Tablespoons Unsalted Butter
1/4 cups Pure Maple Syrup
2 Tablespoons Whiskey Of Your Choice

1
For the blackberry bread pudding:
2
Lightly grease an 8x8 inch glass baking dish. Place 2 cups of the bread in the dish. Spread 3/4 cup of blackberries over bread. Add in the remaining bread and spread remaining berries evenly across the top. Set aside.
3
In a large bowl whisk together the eggs, 2 1/4 cups of milk, 2 tablespoons brown sugar, 7 tablespoons granulated sugar, salt, cinnamon, and 1 teaspoon vanilla extract. Pour mixture over bread. Allow the bread to stand and soak for 30 minutes. Every few minutes push the bread down with a spatula so that the bread is submerged in the custard. Towards the end of the 30 minutes preheat oven to 350 F.
4
After 30 minutes, bake bread pudding in a water bath. To make a water bath, place the bread pudding in a larger pan with sides (like a roaster pan). Fill the larger pan with warm water until it reaches half way up the sides of the bread pudding pan. Bake in the oven for 1 hour and 15 minutes or until the pudding is firm in the middle.
5
For the maple whiskey sauce:
6
Combine all remaining ingredients except the last teaspoon of vanilla in a small saucepan. Bring mixture to a boil and boil for one minute while whisking. Reduce to a simmer and allow to cook for a few minutes so sauce thickens, stirring occasionally. Remove from heat and cool slightly before whisking in the teaspoon of vanilla. Pour over bread pudding and serve.
7
Bread pudding recipe adapted from Wild Yeast Blog.

667

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE BREAD PUDDING:, 4 cups 1/2 Inch Cubes Of De-crusted Sourdough Bread, 1-1/2 cup Fresh Blackberries, 3 whole Eggs, and more.

Yes, Blackberry Bread Pudding With A Maple Whiskey Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blackberry Bread Pudding With A Maple Whiskey Sauce

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